The Curious Cook
More Kitchen Science and Lore
Ranked #59 in Food Science
The Curious Cook, the follow-up to the award-winning On Food and Cooking, which was called a "minor masterpiece" by time magazine, continues to translate into plain English for home cooks what scientists have discovered about food. Harold McGee puts to rest countless time-honored culinary myths and answers questions about the hazards of salmonella in mayonnaise and hollandaise sauce, how you can retain the green in salads, guacamole, and pesto, and how to keep tender meats from becoming tough when braising, as well as the relation of certain foods to heart disease, cancer, and Alzheimer's... more
Similar Books
If you like The Curious Cook, check out these similar top-rated books:
